Vegetarian keto zucchini with tomato sauce & feta cheese
I always have tomato sauce prepared and stored in the fridge, as it may be used in so many recipes. So, in this recipe, I combined the tomato sauce with zucchinis and feta cheese. The result was amazing! Enjoy!
Nutrition facts
Ingredients
Zucchinis
400 gr zucchini(s)
2 tbsp(s) olive oil (27 gr)
salt (to taste)
ground black pepper (to taste)
Tomato sauce
2 tbsp(s) olive oil (27 gr)
1 clove(s) of garlic (3 gr)
1 cup(s) of canned tomatoes, diced (240 gr)
2 tsp(s) dried ground oregano (4 gr)
salt (to taste)
ground black pepper (to taste)
100 gr feta cheese - regular or vegetarian
Instructions
Zucchinis
- Cut each zucchini into 5-6 slices, lengthwise
- Add the zucchini slices, olive oil, salt & pepper into a mixing bowl and toss to coat
- Place a skillet over medium heat
- When heated, add the zucchini slices in a single layer and cook for about 3-4 minutes on each side
- or until they reach your desired tenderness
- Repeat for all zucchini slices
- Set aside on a plate
Tomato sauce
- Add the remaining olive oil in the skillet and place it back on medium heat
- Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
- Then, add the canned tomatoes, oregano, salt & pepper (to taste) and stir
- Let the sauce boil for 10 minutes
- When ready, take out of heat, crumble the feta cheese in the sauce and stir
Serving
- Pour the tomato-feta sauce, while still hot, over the zucchini slices
Notes
✔ Zucchini(s) of about 200gr / 7oz each were used
✔ Serving size: about 5 zucchini slices with tomato-feta sauce
Easy Keto & Low Carb Recipes
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